Fudgy Cream Cheese Tunnel Cake Recipes

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TUNNEL OF FUDGE CHEESECAKE



Tunnel of Fudge Cheesecake image

The first time I had this WOW! This is wonderful. I truly love how this is better made the day before- so nice for holidays or dinner parties!

Provided by startnover

Categories     Cheesecake

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1/2 cup finely chopped pecans
5 (8 ounce) packages cream cheese
1 1/2 cups sugar
5 eggs
1/4 cup flour
1/2 teaspoon salt
1/2 cup cream
3 ounces semisweet chocolate
1/2 cup milk chocolate chips
1 tablespoon vanilla

Steps:

  • For crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
  • Bring all cheesecake ingredients to room temperature before starting.
  • Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
  • Add flour cream and salt.
  • Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
  • In the remaining filling add vanilla.
  • Place half of this mixture on top of crust.
  • Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
  • Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
  • Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.

CHOCOLATE TUNNEL FUDGE CAKE



Chocolate Tunnel Fudge Cake image

A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 1/4 cups sugar, divided
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup very strong brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
2 teaspoons vanilla, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup flaked coconut
1 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup powdered sugar
3 tablespoons baking cocoa
1 -3 tablespoon very hot water
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degree F.
  • Set oven rack to second-lowest position.
  • Grease and flour a 12-cup bundt pan.
  • In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
  • Combine flour, baking cocoa, baking powder, baking soda and salt.
  • In another small bowl, combine the coffee with the buttermilk.
  • Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
  • Stir in nuts and 1 tsp vanilla.
  • Pour half of the cake mixture into the prepared bundt pan.
  • in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
  • Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
  • Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
  • Top with remaining cake batter.
  • Bake for 1 hour and 10 minutes, or until cake tests done.
  • Cool in the pan on a wire rack for 15 minutes.
  • Remove from pan; cool completely on wire rack.
  • To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
  • Drizzle over the cooled cake.

CREAMY FUDGE TUNNEL CAKE



Creamy Fudge Tunnel Cake image

Yet another version of the old Tunnel of Fudge cake. This one uses cake mix, brewed coffee and cream cheese in the filling.

Provided by Claire312

Categories     Dessert

Time 55m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 11

1 1/4 cups semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons cream
1 (18 1/2 ounce) package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans
1/2 cup heavy whipping cream
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
  • In small saucepan, melt 1-1/4 cups chocolate chips.
  • With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate.
  • Beat until smooth.
  • Set aside.
  • Combine cake mix, coffee, oil, and eggs, and beat 4 minutes.
  • Pour into prepared pan.
  • Sprinkle with nuts.
  • Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
  • Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
  • Cool upright in pan one hour before inverting.
  • To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges.
  • Stir in 1/2 cup chocolate chips until melted and smooth.
  • Simmer one minute to thicken slightly.
  • Pour warm glaze over inverted cake, letting it flow down the sides.
  • Cool completely.
  • Glaze will set as it cools.
  • Store cake in refrigerator.

FUDGE LOVER'S CREAM CHEESE CAKE



Fudge Lover's Cream Cheese Cake image

Pockets of sweet cream cheese bake in a rich chocolate cake slathered with fudgy frosting. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3/4 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
4 eggs
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts, if desired
1 container Betty Crocker™ Rich & Creamy vanilla or chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
  • Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g

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